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Hanatomoe Junmai Muroka Namagenshu Mizumoto Kijoshu "Nature x Nature"

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Description

This kijoshu is made using the mizumoto method, an age old technique in which naturally soured water from raw rice and airborne lactic bacteria starts the ferment, a process well suited to Nara's humid climate where it originated. In the kijoshu step, finished sake replaces the usual water addition late in brewing, boosting flavor, alcohol and sugar concentration in the final pressed sake. The result is intensely rich and acid driven, with notes of ripe persimmon, green melon, honeysuckle, white mushroom and cardamom balanced against pronounced sweetness.

Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex

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Miyoshino Jozo

Nara
There is nothing different in the world's work. Mountains, rivers and people are changing little by little on the land. The rice grown from the land has also changed, The sake brewed from the rice changes every day. The work of the climate is in "changing", The sake that is brewed with it is Hanaba. Some do not change. By facing each other with the cultivation of Yoshino's cultivation, A sense of unity is naturally born in a wide variety of flavors. The sense of unity creates a "feeling" and makes the same atmosphere. Like seeing Yoshino's mountain purple water Each person who tastes, I hope you enjoy Hanaba as you feel.
BrandHanatomoe
Address1238 Rokuda Yoshino Yoshino Nara
📖 Sake Guides

Pairings

Food type guide

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